I got this for my kindle the day it became available. I love it. The first couple weeks I got it I think I made 10 recipes from it.It does the standard vegan fare, but there is a lot more in here than vegan mac 'n cheese and seitan recipes. I love the wild rice and blueberry salad, probably my favorite so far, but things got hectic here and I haven't had the chance to make something new from it for a couple weeks. Darn midterms.

There's a lot of fusion, and definitely a selection of fussier recipes, but as a more experienced cook with so many vegan cookbooks on my shelf, this book has been a new inspiration and a welcome challenge.

I just bought this after reading Julie Hasson's write up of it during MoFo! Those fritters she made looked so good that I had to snap it up. It's a really nice-looking book, but I wish it had more pictures.

I hate you all it's in my cart, and I'm just trying to figure out what else I should stick in there. (food in jars is tempting me - i want to desperately learn how to make my own jams and stuff). i just got it from the library.

My university's bookstore is going out of business, so I snagged a bunch of books at 50% off and this was one of them. It was the soup recipes that sold me. It's always the soup recipes that sell me! Can't wait to give them a shot. Corn chowder, mmm.

_________________Sir Isaac Newton is the deadliest son of a bisque in space.

I've just ordered this book. I'm surprised there aren't more comments about it - I hope it's good! I was attracted by the fact that it doesn't rely heavily on commercial ready made products. I'm more of a from scratch type of cook. I also like that it's such a definitive volume. Some times I just want to find a recipe that will use up what I have in the fridge.

I have it and love it. Only thing I don't like is the lack of photos, but for that many recipes I am sure it would have been too costly. Things I have liked the best have been Sweet Potato Drop Biscuits...Creamy Triple Mushroom Fettuccine with walnuts..and Szechaun Eggplant with peanuts.

I just ordered the book, based on the recipe titles/previews I saw on the "Look Inside" feature on Amazon. There was lots that sounded good so I'm pretty excited... despite the fact that the last thing I probably need is another vegan cookbook, especially since I have a few that I haven't made ANYTHING out of yet... Haha.

So, first impressions of the book: It has a really good layout in my opinion and has heavy-ish pages. It's also really pretty and has a few photo pages, but not many. Each section is separated by a plum colored page that has a list of the recipes in it. The index seems pretty good as well. Recipes are never set up so that you have to flip the page to see the rest of the directions... most recipes fit on one page and if they don't, it's continued on the facing page, making it cookbook-holder friendly. I also found the type face to be fairly large and easy to read. The ingredients list could be more visible, though, since it's near the book binding.

Most of the recipes seem fairly weeknight friendly and there aren't too many vegan subs used. I only noticed a few recipes calling for vegan mayo (she has a recipe in the book if you'd rather use that) or vegan cream cheese. Although the recipes for the most part don't seem too labor intensive, they do combine ingredients in ways that I find interesting so it doesn't feel like it's just a big compilation of recipes that I already have in other books. I read through and was constantly saying, "Ooooh! I want to make that!" I will say that there is a lack of icons denoting different types of recipes like things that are quickly prepared or gluten free, since I know some people really like those. Also, some recipes do require overnight preparation, such as soaking of ingredients, and it'd be nice if those had some sort of note warning you.

I'm surprised that this book hasn't gotten more attention on here, so I'll try and post updates as I cook from it. I'm thinking next week I'll make it a "Big Vegan" week and make all of our meals from it.

Last night I made the harvest vegetable stew in mini pumpkins, but I used acorn squash instead because that's all they had at the store. It was very good, but I don't see how this could only feed 4 people. Those people would have to be very, very hungry and not have any other sides or bread to go with it. That being said, I'm really not complaining about a recipe making MORE than I imagined. I actually served mine in halved acorn squashes, since they don't have a flat surface, instead of cutting a lid out and filling them that way. The stew was very good and slightly sweet (in a nice way) from the soy creamer and parsnips. It was very hearty and I probably didn't need anything to go with it, but I also made the creamy spinach and white bean dip to go on some sourdough bread I bought.

The creamy spinach and white bean dip, which sounded initially like just another hummus-y bean spread, was actually a surprise in that it was mostly spinach and the bean puree kind of just melted into the mixture to hold everything together. It also called for chopped tomatoes to be stirred in at the end, which was a nice touch so that it wasn't just a completely smooth spread. I'd definitely make this again and it makes a bunch. It'll be great on sandwiches.

That stew sounds delicious! I don't mind when a recipe makes too much, but it makes me cranky when it doesn't make enough! I highly recommend the chocolate & almond cake. I can't recall what else I've made, but I'm just about to make the beetroot, orange & walnut salad for the first time.

Oh man, I made the Pumpkin Cherry Bundt Cake with Cherry Glaze this afternoon and I just had a piece. It's really good! The cake is moist and dense, but not -too- dense... It's perfect. I'll be eating this for breakfast tomorrow, for sure. I'd never used Ener-G egg replacer before, but I'm glad I bought some to make this because this recipe is definitely a keeper. I like that it's a pumpkin recipe so it's very autumnal, but has a bit of a twist to it so that it's not the same ol' same ol' pumpkin bread type thing.

The recipe for the Roman Broccoli-Walnut Pasta was pretty awful. I'm not really sure what exactly went wrong here, and maybe I used too much broccoli (should have measured by weight instead of volume, I guess), but the sauce that you're supposed to blend in the food processor just came out a really unappetizing color and was super bland. It kinda was like topping your pasta with gruel. Adding soy creamer just made everything worse because it added some very unwelcome sweetness to the dish. I tried adding different things (spices, nooch, etc.) to try and make it taste better, but it was an exercise in futility.

I dunno, it sounded good in theory, but in practice, at least in my kitchen, it just really didn't end up working out at all. I'm not usually one to throw away food, but we ditched this and ended up getting take out.

I made the kale and sundried tomato calzones yesterday. So good! And surprisingly easy. (They did take about three hours from start to finish, but lots of downtime). I would suggest using more like 3/4 cup of filling for each because I had some leftover after they were all made up and the dough:filling ratio was a little high. Does anyone know the purpose of the silken tofu in the filling? I bought some (for $3.49, grrrrr) just for this because I wanted to make it right the first time but I'm pretty sure it did nothing!

Anyway, I will be making these again for sure (without the silken tofu) and will be experimenting with the fillings. They'd be delicious with some tofu scramble/sausage mixture as a breakfasty type thing! Or totally decadent with a pepperoni/daiya/mushroom filling.